Creamy Vegan Carrot Sweet Potato & Mushroom Soup
Creamy Vegan Carrot Sweet Potato & Mushroom Soup was originally going to be my classic Carrot Mushroom Barley Soup. That is until I realized I had a sweet potato. I’ve been wanting to try a different take on this soup using a sweet potato for more sweetness and creaminess. Result? I LOVED it! It was crazy creamy, incredibly packed with flavor, and super healthy. Not to mention, very easy to chef up.
Garlic, onion, fresh oregano, sweet potato, carrots, and cremini mushrooms are the flavor explosions in this dish of delish. I was literally slurping it up, and it sounded a lil’ somethin’ like this:
sip, slurp, oh shit, wipe, sip, slurp, oh shit, wipe, repeat etc.
It wasn’t graceful, but I was slurpin’ solo and didn’t give a shit. If you like the ingredients listed in this soup, you’ll love this recipe.
Slurp responsibly. 😉 Love, FGG
- 2 bunches of carrots (about 4 cups) - chopped
- 1 sweet potato - chopped
- 2 C cremini mushrooms - sliced relatively thin
- 1/2 red onion - diced
- 1/2 yellow onion - diced
- 5 cloves of garlic - diced
- 1/4 C fresh oregano - loosely chopped
- 1/2 Tbl Better Than Bouillon Vegetable Based Broth (this is a paste)
- 2 C water (or more or less depending on the thickness you'd like to achieve)
- 2-3 tsp red pepper flakes
- Salt & pepper to taste (I used little salt due to the use of veggie broth)
- 1/4 C olive oil
- Boil the carrots and sweet potato until soft enough to cut through (about 10-15 minutes)
- In a sauce pan, heat olive oil over low/medium - medium heat
- Add onions, a pinch of salt, and stir occasionally for about 3-5 minutes
- Add garlic and stir occasionally for about 1-2 minutes
- Add mushrooms, pepper, fresh oregano, and red pepper flakes - stir occasionally for about 5-7 minutes
- Remove pan from heat
- Using a fork or tongs, remove mushrooms from sauce pan and place in separate bowl
- In a high powered blender (I used my Vitamix), add sweet potatoes, carrots, veggie broth, water, and contents from sauce pan. Puree until completely smooth - no bumps
- Return contents of blender to pot and add the mushrooms. Add any remaining water, salt or pepper you like now. Heat pot of soup on low for about 15-20 minutes to let flavors fully soak in - stir occasionally
- Done!
- Serves 4-6 bowls depending on how large of a bowl you're serving.
- White- Riesling or chardonnay
- Red- Beaujolais or pinot noir
Creamy Tomato & Cauliflower Soup
Dear April & Fraya,
I will never forget the first time we hung out together, came back from the cold arboretum, and headed to April’s kitchen for the making of this amazing vegan, healthy, and delicious Creamy Tomato & Cauliflower Soup. What a freakin’ day we’d had thus far! Let’s just say I most certainly cannot and will not share the contents of our hilarious day. I’ll let your mind try and concoct crazy ideas of its own. It was a very, crazy, fun day, for sure! Oh to be 25 again. I don’t know that I could survive it twice though! Thanks for the recipe, April! Miss you girls daily! Xo
To everyone else reading this post: This recipe is so ridiculously easy and delicious. It is loaded with flavor, requires very few and super cheap ingredients. I love creamy soups that are actually healthy. Who doesn’t?! Winter blizzards need winter warmth. Wrap yourself up in this soup with some awesome hearty bread, and a nice glass of wine. Enjoy and stay warm!
Creamy Tomato & Cauliflower Soup
- 1 lg head of cauliflower cut into florets
- 4 cans of good diced tomatoes
- 2 cans of white beans (save liquid from cans)
- 1 lg onion - diced
- 3 cloves of garlic - diced
- 2 C vegetable broth
- 1/4-1/2 C dried oregano (I like a lot)!
- 3 Tbl olive oil
- Salt & pepper to taste
- In large pot, heat oil. Add onions & salt - cook for approximately 3-5 minutes
- Add garlic and cook for 30 seconds to a minutes more-stir constantly
- Add white beans with liquid from cans. Add more salt and add pepper. Cook for approximately 3-5 minutes and turn up heat a bit
- Add tomatoes & half of the oregano. Cook & stir for about 10 minutes
- Take off heat and blend with immersion blender
- Put back on heat and add the broth, cauliflower, and the rest of the oregano
- Cook for about 10-15 minutes
- Serve with a hearty & healthy bread
- *If you want it thicker, use more beans or less broth. Thinner, add more broth.
- Serving sizes varying depending on if this is a meal or a side
- White- Pinot Grigio
- Red- Rioja
Creamy Vegan Broccoli Soup
A delicious Creamy Vegan Broccoli Soup. Vitamin and protein packed! Healthy, quick, easy to make, and delish! Slurp up and enjoy on a cold day!
- 3 Tbl olive oil
- 2-3 C vegetable broth (depending on the thickness you prefer)
- 1 onion- diced
- 2 heads of broccoli
- 1 carrot-diced
- 1 can of cannellini beans
- 2-3 Tbl flour (depending on thickness wanted)
- salt & pepper to taste
- Heat the oil in the pot and add the onion. Let cook for 3-5 minutes
- Add the carrot and cook for another 3-5 minutes
- Add the broccoli and cook for 2-3 minutes
- Add the flour and cook for about 1 minute
- Add a pinch salt, white beans, and broth. Let cook for 3 minutes
- Take your immersion blender and blend until smooth
- Heat, stirring occasionally, the soup for about another 5-10 minutes. Add the rest of the salt & pepper
- This is so easy and delicious! Perfectly creamy soup for a cold day.
